We are sorry, but we are not shipping seafood at this time. If you’d like to visit our fish market or restaurant, place an order for a gift card or an online order, please go to www.baitshedrestaurant.com
Thank you for your understanding
Our products are always fresh and as such are subject to seasonal availability.
Our website only accepts orders placed three days in advance.
We are pioneers in the shipping of lobsters and have sold over 30 million pounds of lobsters!
9 Avenue 6 Scarborough, ME 04074
Scallops in Garlic Cream Sauce
1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1 teaspoon chopped thyme leaves
2 cups heavy cream3 pounds sea scallops
1 1/2 cooked linguini
1/2 cup grated Romano cheese
In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a separate plate. Add cream sauce to a saute pan and toss the drained pasta with the cream sauce and scallops. Transfer to a serving dish, and sprinkle with cheese. Garnish with fresh basil. Serves 6.
Seared Scallop Salad
1/2 pound fresh sea scallops
3 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
Salt and pepper
1 clove garlic, smashed
1/2 cup olive oil plus 1 teaspoon
1/2 red bell pepper, seeded and cut into strips
1/2 yellow bell pepper, seeded and cut into strips
Rinse sea scallops and pat dry with a towel. Toss scallops with 1 teaspoon of olive oil. Heat a skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 1 1/2 minutes per side flipping them once. In a small bowl whisk together the vinegar, mayonnaise, mustard, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Arrange the scallops on top of the salad. Serves 2.